Celebrations should always be accompanied by a slice of cake—I truly love celebrating and believe that there is always a cause to celebrate life and bake a cake.  To me, there is something special about cutting a cake, topping it with fresh berries or creamy frosting, and celebrating, gathering together with friends or family and sharing in something sweet—both in life and what is on your plate.

Growing up with a sister, there are moments as a little girl that you dream about your future—going off to college, a house with a white porch or naming your children.  Well, my sister just recently became a mom, to a precious little girl, so to celebrate we made a vanilla chocolate marble cake, of course topped with bright pink raspberries!  I was so grateful to be able to fly all the way to the opposite side of America to go visit her for a few days and instantly fell in love with my little niece, Everly. So in true fashion, I am welcoming her to the world with my love of celebratory desserts and beautiful things, all grain, gluten and refined sugar free of course!

I have been wanting to create a simple grain, gluten and nut free cake for a while now.  A healthy cake that you can whip up on a whim without needing endless ingredients or time.  This grain free vanilla chocolate marble cake is meant to be simple so that you can use your creativity or whatever you may find in your kitchen to garnish, creating the flavor you or your guests desire.  This simple marble cake is also nut free, making for the perfect cake to share with others, particularly at children’s birthday parties if anyone is allergic to nuts.  So top with your favorite berries, sauces, whipped cream or even a scoop of my creamy chocolate ice cream found in my new book, A Backyard Summer.  

Happy day and enjoy!

Grain Free Vanilla Chocolate Marble Cake

Vanilla swirled with fudgy chocolate, this sweet cake is made with coconut flour for a grain free,  gluten free and nut free chocolate marble cake.

Vanilla Cake Batter

• 1 cup coconut flour, sifted
• 1 tsp baking soda
• 8 eggs, preferably organic
• 3/4 cup sour cream, full fat
• 4 tbsp raw honey
• 2 tsp vanilla extract
• 8 tbsp butter, melted

Chocolate Fudge Cake Batter

• 1/2 cup (heaping full) dark chocolate, chopped
• 4 oz cream cheese, room temperature
• 1 egg, preferably organic
• 1 tsp vanilla extract

{8 oz fresh raspberries to garnish}

Directions

• Preheat oven to 350 degrees F. Generously grease a 9 in cake pan (springform pan works great too) with coconut oil or butter.
• Slowly melt chocolate over low heat. Whip together remaining chocolate fudge batter ingredients and set aside.
• In a large bowl, thoroughly mix together all wet vanilla cake ingredients. Sift in dry ingredients.
• Blend again, scrape down sides of bowl and blend again.  Pour batter into greased baking pan. 
• Use a spoon to drop chocolate fudge on top of vanilla cake. The top will be filled with chocolate! Using a toothpick, swirl together the two batters, you do not need to completely mix, just make a few swirls. 
• Bake for 35-40 minutes or until a tester of the center comes out clean.
• Allow cake to cool completely on a cooling rack before removing from the pan.
• Garnish with raspberries or whatever fresh berries you may find or even homemade whipped cream or ice cream.
• Store any left over cake in the refrigerator.

This & That

• Make sure your cream cheese is soft and at room temperature before making the fudge batter, otherwise the chocolate will clump together.  I use organic, cultured cream cheese (Nancy’s or Organic Valley brand).
• Choosing a chocolate—I recommend using dark chocolate (70-85% cacao), I personally like a very dark chocolate, but keep in mind the higher percentage cacao will be less sweet. I like Green & Blacks 85% cacao or Endangered Species 72% cacao for something lighter and sweeter.
• Because the top of this cake is marbled, a springform pan does work best, but if using a regular cake pan be sure cake is totally cool before carefully inverting.
• Coconut flour cakes are very dense and best served with fresh berries or even whipped cream or your favorite ice cream.

Handwritten lettering keepsake box by Amber Schoniwitz.

{Shared with Gluten Free Wednesdays}